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Basting Chicken


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The scooped up fat and juices are slowly dribbled over the top of the meat so it doesn't splash. You want the meat to be evenly covered so it stays moist and gets browned all over.

17th Mar 2009 by Diane Earl


Key Stages:
Key Stage 1, Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

cook cooking bake baking brown process food oven roast roasting baste basting meat chicken

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